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Skillet Chicken Parmesan
Recipe #R548 | Serves 4-6
|4 (6 to 8 oz each) skinless chicken breasts, boneless|
|Salt and pepper|
|1/2 cup flour|
|3 tbsp MM olive oil|
|1 jar (24 oz) MM Garden Marinara Sauce|
|8 oz mozzarella cheese, thinly sliced or grated|
|1/2 cup Parmesan Cheese, grated|
|Serve Skillet Chicken Parmesan over cooked spaghetti or linguine noodles. Substitute eggplant slices for the chicken breasts.|
- Pound chicken breasts between waxed paper or in a resealable plastic bag to 1/2 inch thickness. Sprinkle both sides with salt and pepper. Place flour in a shallow dish and dredge seasoned chicken breasts in flour, shaking off excess.
- Heat olive oil in a large (10 to 12 inch) skillet over medium heat. Add chicken and cook until browned— about 3 to 4 minutes, on each side. Transfer chicken to a platter.
- Add marinara sauce to skillet and bring to simmer. Put chicken breasts back into the skillet, spooning some sauce over chicken. Top chicken with mozzarella and sprinkle with Parmesan cheese.
- Cover and cook over low heat until chicken is cooked through and cheese is melted, about 5 to 7 minutes.
|Private Label:||Pasta Sauce|
|Season:||Fall , Winter|
|Course:||Lunch, Dinner, Lunch, Dinner|